Browsing Open Access Artículos by Subject "INGENIERÍA Y TECNOLOGÍA::CIENCIAS TECNOLÓGICAS::TECNOLOGÍA BIOQUÍMICA"
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Acrylamide content in tortilla chips prepared from pigmented maize kernels
(Revista Mexicana de Ingeniería Química, 2016-01-27)Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen ... -
Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips
(LWT - Food Science and Technology, 2014-05-31)This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla ...